690 dressing recipes

Fresh asparagus and earthy morel mushrooms dressed in a wild mushroom vinaigrette celebrating the best of spring. Elegant first course that showcases seasonal ingredients with refined simplicity.

Fresh banana salsa with jalapeños, bell peppers, ginger, and cilantro in a sweet-tart lime dressing with cardamom. A fruity, no-cook salsa ready in 20 minutes.

Hearty lima beans and black-eyed peas tossed with roasted cashews, crunchy veggies, and a smoky cumin-balsamic dressing. Vegetarian, protein-packed, and ready in 20 minutes.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

Apple-pecan salad filling for cranberry molds with crisp apples, celery, and pecans in a lightened mayo dressing with folded whipped cream. A classic Thanksgiving holiday side.

Summer fruit salad with rice, strawberries, kiwi, grapes, banana, and pineapple tossed in a honey-yogurt-pineapple juice dressing. Light, low-fat, and ready in 25 minutes.

Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.

Minty salmon salad with canned red Alaska salmon, fanned avocado halves, curly endive, and a cool cucumber-mint-yogurt dressing. A light, elegant no-cook main course.

Greek cabbage-tomato salad with shredded cabbage, fresh tomatoes, and black olives dressed in oil and vinegar. A simple, no-cook Mediterranean side dish in 20 minutes.

Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.

Warm vegetable salad with julienned carrots, turnips, celery, tomatoes, green beans, and snow peas on mache and radicchio, dressed in shallot vinaigrette and garnished with fresh truffles.

Spicy bulgur salad with fresh tomatoes, fennel, radishes, herbs, and romaine in a cumin-cinnamon-cayenne lemon dressing. A tabbouleh-style dish with warm Middle Eastern spice.

Light poppy seed sauce made with low-fat yogurt, citrus zest, and raspberry vinegar. A no-cook, diabetic-friendly dressing for fresh fruit salads and vegetable platters.

Ancient Roman coleslaw with boiled cabbage dressed in olive oil, white wine, cumin, caraway, and liquamen. A historical recipe with earthy, aromatic flavors unlike any modern slaw.

Vegetable salad with herbal vinaigrette: blanched asparagus, carrots, and sugar snap peas tossed with plum tomatoes and a mustardy lemon-garlic dressing. A bright, crisp springtime side.